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Michael Weldon's marinated chicken wings with coconut slaw

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Add this fragrant dish to your midweek menu. These marinated wings with coconut slaw are fresh, flavoursome and filling.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + 1 hour marinating time


  • 1/2 cup (125ml) fish sauce
  • 1/4 cup (55g) caster sugar
  • 1 bird’s eye chilli, seeded, finely chopped (optional)
  • 2 tbs sesame oil
  • 2 garlic cloves, finely chopped
  • 2 limes, juiced
  • 1kg chicken wings
  • 2 tbs rice flour
  • 1/2 Chinese cabbage, shredded
  • 1 carrot, peeled, cut into matchsticks
  • 2 spring onions, thinly sliced
  • 1 long red chilli, thinly sliced (optional)
  • 1/2 bunch coriander, chopped
  • 1/2 cup (125ml) coconut cream
  • 1 tbs sesame seeds, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the fish sauce, 2 tbs sugar, bird’s eye chilli, if using, oil, garlic and three-quarters of the lime juice in a medium bowl. Whisk until well combined.
  2. Step 2

    Place the chicken in a large bowl. Pour over one-third of the fish sauce mixture and turn to coat. Cover and place in the fridge for 1 hour to develop the flavours.
  3. Step 3

    Preheat oven to 230˚C. Line a large baking tray with baking paper. Place the rice flour in a shallow bowl. Transfer chicken to the bowl with the rice flour and toss to coat. Arrange chicken on the lined tray.
  4. Step 4

    Bake for 10 mins or until the chicken is lightly golden on top. Turn the chicken and bake for a further 10 mins or until crispy, golden and cooked through.
  5. Step 5

    Meanwhile, combine the cabbage, carrot, spring onion, red chilli, if using, and coriander in a clean large bowl. Combine coconut cream and 2 tbs of the remaining fish sauce mixture in a small bowl. Pour the coconut cream mixture over the cabbage mixture and toss to combine.
  6. Step 6

    Combine the remaining fish sauce mixture and remaining sugar in a small saucepan over medium heat. Bring to the boil and cook for 2-3 mins or until the mixture reduces and thickens slightly. Add the remaining lime juice and stir to combine.
  7. Step 7

    Transfer the chicken to a serving platter. Drizzle with the fish sauce mixture and sprinkle with sesame seeds. Serve with the coconut slaw.